{"id":572,"date":"2022-05-24T19:35:27","date_gmt":"2022-05-24T17:35:27","guid":{"rendered":"http:\/\/oldfashioned.paris\/?p=572"},"modified":"2022-05-31T19:10:58","modified_gmt":"2022-05-31T17:10:58","slug":"philippe-boucard","status":"publish","type":"post","link":"http:\/\/oldfashioned.paris\/index.php\/2022\/05\/24\/philippe-boucard\/","title":{"rendered":"Rencontre avec Philippe Boucard"},"content":{"rendered":"\n

<\/h3>\n\n\n\n
\"\"
Philippe et son \u00e9pouse Patricia<\/figcaption><\/figure>\n\n\n\n

Il y a des rencontres qui marquent. Celle-ci en fait partie.<\/p>\n\n\n\n

Philippe Boucard est un vigneron tel qu’on les aime. Passionn\u00e9, perfectionniste, humble, humain. N’importe quel n\u00e9ophyte devrait le rencontrer. Pourquoi ? Parce que cet homme vous transmet sa passion et son savoir avec tellement de g\u00e9n\u00e9rosit\u00e9 et de naturel qu’il vous est impossible de ne pas l’\u00e9couter.<\/p>\n\n\n\n

On m’en avait parl\u00e9… De lui, de sa cave, de ses vins enfouis sous des couches de champignons… la rencontre n’en f\u00fbt pas diminu\u00e9e.<\/p>\n\n\n\n

Ce jour-l\u00e0, Philippe avait apport\u00e9 une dizaine de cuv\u00e9es pour pr\u00e9senter son savoir-faire mais surtout son terroir, qu’il conna\u00eet par coeur. La g\u00e9ologie de ses sols, les effets mill\u00e9simes ind\u00e9niables, le jeu des vieillissements, Philippe Boucard vous explique comment il accompagne sa vigne au jour le jour, la pr\u00e9servant comme il le peut jusqu’\u00e0 donner… ses vins. En toute humilit\u00e9, Philippe Boucard ne fera jamais des vins chers car pour lui, le vin est avant tout un produit de partage et il doit rester accessible.<\/p>\n\n\n\n

La d\u00e9couverte. Parce qu’il y en a pour tous les go\u00fbts, je n’ai pas tout aim\u00e9 au m\u00eame degr\u00e9. Sa Cuv\u00e9e D\u00e9chain\u00e9e (anciennement la Cuv\u00e9e des Chesnaies) et son ros\u00e9 Romantique sont d\u00e9j\u00e0 dans notre cave depuis un moment. Mais parmi ses cr\u00e9ations, mon coup de coeur, c’est sans aucun doute Bruneti\u00e8res (2018).<\/p>\n\n\n\n

Issu d’une parcelle de 2ha, ce vin plein de gourmandise m’a rappel\u00e9 le c\u00f4t\u00e9 chaleureux des vins du monde que je servais quand je travaillais au Royaume-Uni. Un rapport qualit\u00e9-prix surprenant pour un vin qui, \u00e0 l’aveugle, serait difficilement identifiable \u00e0 un bourgueil. Encore une d\u00e9monstration de l’ouverture d’esprit et de l’agilit\u00e9 ind\u00e9niable de Philippe Boucard.<\/p>\n\n\n\n

Derri\u00e8re les vins, il y a l’homme. Philippe Boucard n’est pas seulement g\u00e9n\u00e9reux dans ses vins, il est g\u00e9n\u00e9reux tout court.<\/p>\n\n\n\n

J’ai finalement pass\u00e9 pr\u00e8s d’une heure \u00e0 \u00e9changer avec cet homme. Nous avons parl\u00e9 vins \u00e9videmment, mais pas seulement. Tout y est pass\u00e9. Le covid, la r\u00e9gion, le mal-\u00eatre soci\u00e9tal, la vie. J’\u00e9tais heureuse de constater qu’il existait encore des \u00e2mes comme la sienne. Un moment de partage m\u00e9morable.<\/p>\n\n\n\n

Cela ne fait aucun doute, quand je passerai dans le coin (c’est tout de m\u00eame la r\u00e9gion dans laquelle j’ai grandi), je ferai un arr\u00eat !<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Meet Philippe Boucard <\/h3>\n\n\n\n

from Lam\u00e9 Delisle Boucard estate<\/h2>\n\n\n\n

There are encounters you never forget. This was one of them.<\/p>\n\n\n\n

Philippe Boucard is the kind of wine producer we all love. Passionate, perfectionist, humble, human. Any beginner in the wine industry should meet him. Why? Because this man talks his passion and his knowledge out with so much generosity and natural that it is impossible not to listen (and not to learn).<\/p>\n\n\n\n

I had been told before… about him, about his cellar, about his wine bottles hidden under a layer of fungus… the encounter still was a moment.<\/p>\n\n\n\n

That day, Philippe had brought up about ten bottles to introduce his knowledge and most of all his terroir, that he knows to the heart. Soils, vintages, ageing processes, Philippe tells you how he takes care of his vine day after day, preserving it until it gives… his wines. With humility, Philippe will never make expensive wines as, to his opinion, wine is to share and should be accessible to all.<\/p>\n\n\n\n

The discovery. There are wines for all tastes, so I didn’t enjoy all of them to the same degree. If its \u00ab\u00a0basics\u00a0\u00bb have already been in our shop for a while now, the real blow was its \u00ab\u00a0Bruneti\u00e8res 2018\u00a0\u00bb. I instantly fell for it. This rich lovely red comes from a 5 acres field and reminded me of new wolrd wines with his new oak vanilla notes. Its quality-price ratio is indeniable, and I really doubt that it would actually be identified as a Bourgueil in a blind tasting. A proof of Philippe’s open-mindness and agility.<\/p>\n\n\n\n

Behind (and within) the wines, there is the man. Philippe Boucard not only is generous in his wines, he genuinely is generous.<\/p>\n\n\n\n

I actually spent almost an hour chatting with this man, about winemaking of course, but not only. We talked about a lot, covid 19, his region, travel trips, life, societal problematics, Life. I was so pleased to realise there still were such souls. Unforgettable.<\/p>\n\n\n\n

In short, that makes no doubt. If I ever drive past (after all, this is the region I grew up in), I will definitely take the time to stop by!<\/p>\n","protected":false},"excerpt":{"rendered":"

Il y a des rencontres qui marquent. Celle-ci en fait partie. Philippe Boucard est un vigneron tel qu’on les aime. Passionn\u00e9, perfectionniste, humble, humain. N’importe quel n\u00e9ophyte devrait le rencontrer. Pourquoi ? Parce que cet homme vous transmet sa passion et son savoir avec tellement de g\u00e9n\u00e9rosit\u00e9 et de naturel qu’il vous est impossible de ne pas l’\u00e9couter. On m’en avait parl\u00e9… De lui, de sa cave, de ses vins enfouis sous des couches de champignons… la rencontre n’en f\u00fbt pas diminu\u00e9e. Ce jour-l\u00e0, Philippe avait apport\u00e9 une dizaine de cuv\u00e9es pour pr\u00e9senter son savoir-faire mais surtout son terroir, qu’il<\/p>\n","protected":false},"author":1,"featured_media":575,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[6,5],"tags":[],"jetpack_featured_media_url":"http:\/\/oldfashioned.paris\/wp-content\/uploads\/2022\/05\/IMG_2628-scaled.jpg","_links":{"self":[{"href":"http:\/\/oldfashioned.paris\/index.php\/wp-json\/wp\/v2\/posts\/572"}],"collection":[{"href":"http:\/\/oldfashioned.paris\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/oldfashioned.paris\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/oldfashioned.paris\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/oldfashioned.paris\/index.php\/wp-json\/wp\/v2\/comments?post=572"}],"version-history":[{"count":9,"href":"http:\/\/oldfashioned.paris\/index.php\/wp-json\/wp\/v2\/posts\/572\/revisions"}],"predecessor-version":[{"id":616,"href":"http:\/\/oldfashioned.paris\/index.php\/wp-json\/wp\/v2\/posts\/572\/revisions\/616"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/oldfashioned.paris\/index.php\/wp-json\/wp\/v2\/media\/575"}],"wp:attachment":[{"href":"http:\/\/oldfashioned.paris\/index.php\/wp-json\/wp\/v2\/media?parent=572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/oldfashioned.paris\/index.php\/wp-json\/wp\/v2\/categories?post=572"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/oldfashioned.paris\/index.php\/wp-json\/wp\/v2\/tags?post=572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}